• Beef broth (optional)
  • 3-4 large red beets
  • 2 large Yukon potatoes
  • 1/2 green cabbage
  • Large yellow onion
  • 1 lb. ground beef/chorizo
  • 3 sticks celery
  • 1 Hot pepper
  • Dill
  • Parsley
  • Thyme
  • Salt
  • Pepper


  1. Clean, cut into bit-size squares and boil beets & potatoes in broth or water (fill put 1/2 to 3/4 full of liquid).
  2. After roots are cooked until tender when poked with a fork, add chopped cabbage, celery, whole hot pepper, fresh dill, parsley & thyme.
  3. In a separate pan, caramelize onions then add meat until browned.
  4. Add onions and meat into soup and cook until veggies are tender.
  5. Add salt & pepper to taste, a dollop of sour cream, a sprinkle of fresh dill and a hunk of fresh-baked bread. Enjoy!